There’s nothing quite like a warm, golden cherry strudel fresh from the oven — flaky puff pastry wrapped around a jammy, jewel-bright cherry filling. This classic version is wonderfully simple to make and tastes like a trip to a Viennese café. If you love working with puff pastry, you’ll also adore our Cherry Puff Pastry Turnovers.
Ingredients
- 300 g (10.5 oz) pitted cherries
- 3–4 tbsp sugar
- 1.5 tbsp cornstarch
- 500 g (1.1 lb) puff pastry, thawed
- 1 egg, beaten
- Powdered sugar, for dusting
Instructions
- Toss the cherries with the sugar and cornstarch. Cook over medium heat, stirring, until thickened.
- Thaw and roll out the pastry. Spread the cherry filling and roll up like a strudel.
- Brush with beaten egg.
- Bake at 180 °C (350 °F) for 35 minutes, then at 200 °C (400 °F) for 5–10 more minutes until deep golden.
- Cool slightly and dust with powdered sugar.
Tips
- Seal the pastry edges well and place the strudel seam-side down so it doesn’t unroll in the oven.
- Let the cherry filling cool slightly before spreading it on the pastry — a hot filling can make the pastry soggy.
- Thaw the puff pastry in the refrigerator, not on the counter, so it stays cold and bakes up extra flaky.
Craving more fruit desserts? Try our Rustic Apricot Galette or these buttery Almond Jam Thumbprint Cookies. For even more puff pastry inspiration, the recipe collection at Allrecipes is a great place to start.
Nutrition (per 100 g): 166 kcal | Protein 10.6 g | Fat 3.7 g | Carbs 22.2 g